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Pumpkin Pie

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<p><a href="http://commons.wikimedia.org/wiki/File:Pumpkin_Pie_Slice_(5076305261).jpg">http://commons.wikimedia.org/wiki/File:Pumpkin_Pie_Slice_(5076305261).jpg</a></p>
Ingredients
  Eggs 6 Small
  Canned pumpkin 2 Pound (2 Cans Of 1 Pound Each)
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 Cup (16 tbs)
  9 inch unbaked pie shells 2 (With High, Fluted Edges)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

GETTING READY
1. Preheat oven to 350F

MAKING
2. In a large 4-quart bowl, place the eggs and beat well.
3. Add the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves and beat until well blended.
4. Slowly add the milk and the one cup cream and mix well till completely combined.
5. Place the pie shells on the oven rack and then pour in the custard mixture into the shell.
6. Bake this for 60-70 minutes till done. Remove the pie and then set it on a wire rack to cool completely. These pies freeze well and they can be wrapped in foil paper, sealed and stored till required.
7. Unwrap them just before serving and let them thaw till they reach room temperature.
8. Use a piping bag to pipe stars on the top of the pie.

SERVING
9. Serve cold or at room temperature

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Halloween
Ingredient: 
Pumpkin
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes
Servings: 
5

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